3 Ingredient Cheesecake Japanese Soufflé

  • 250 g good-quality white chocolate, broken into blocks
  • 250 g cream cheese, at room temperature
  • 6 free-range eggs, separated
  • Icing sugar, for dusting (optional)

Preheat the oven to 170°C.

Half-fill a medium saucepan with water. Place the chocolate in a heatproof bowl that will fit snugly into the saucepan. Bring the water to a rapid boil. Turn off the heat and place the bowl of chocolate on top of the saucepan. Stir until the chocolate melts.

Remove from the heat and whisk in the cream cheese until smooth. Lightly whisk the egg yolks with a little of the warm mixture, then whisk into the chocolate mixture.

Beat the egg whites until stiff peaks form. Fold into the chocolate mixture, a third at a time. Place a muffin pan into a larger roasting pan and half-fill the larger pan with water. Line the muffin tin with paper cases. (Add a little water to any empty moulds.) Ladle in the mixture and bake for 10 minutes. Reduce the heat to 160°C and bake for a further 10 minutes. Turn off the heat and leave the cheesecakes in the oven for 15 minutes. Serve warm or at room temperature. Or, when cooled, chill for a few hours or overnight. Dust with sifted icing sugar if you like.

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